COOKING LINES

COOKING LINES

6

ZONA DE SALMUERA

5

ZONE SOUS REFROIDISSEMENT

4

ZONE SAUMURE

3

ZONE SOUS REFROIDISSEMENT

2

ZONE GLAZURAGE

1

ZONE SAUMURE

ZONA DE SALMUERA

ZONE SOUS REFROIDISSEMENT

ZONE SAUMURE

ZONE SOUS REFROIDISSEMENT

ZONE GLAZURAGE

ZONE SAUMURE

2

1

3

4

5

6

1

2

3

4

5

6

6

ZONA DE SALMUERA

5

ZONE SOUS REFROIDISSEMENT

4

ZONE SAUMURE

3

ZONE SOUS REFROIDISSEMENT

2

1

ZONE SAUMURE

BENEFITS

✓ Offer great flexibility thanks to their modular construction.

✓ Automatic programming to control all process parameters.

✓ Precise temperature management through instant steam injection.

✓ Natural deconcentration of baths.

✓ Trickle technology guarantees fast, even product treatment.

✓ Reduced product handling.

✓ Waste evacuation thanks to continuous filtration.

✓ Design for rapid cleaning.

✓ Specific safety approval to CE standards.

✓ Reduced operating costs.

Line CDC FAI CDC 100 CDC 200 CDC 500 CDC 1000 CDC 1500 CDC 2000 CDC 2500 CDC 3000 CDC 3500 CDC 4000 CDC 5000
Capacity kg/h – Capacité kg/h – Capacidad kg/h
Process time from 15 to 25 minutes
L (m) from 2 to 32 m
W (m) from 0,80 to 3 m
H (m) from 1,50 to 2,50 m
Manufacture Stainless steel 316 L – Inox 316 L – Acero inoxidable 316 L

FAI CDC LINES

Our patented CDC cooking lines, with capacities ranging from 100 to 5,000 kg/hour, are designed for core cooking with perfect homogeneity thanks to the trickling process.

This process successively involves destructuring blocks weighing from 2 to 20 kg, defrosting, cooking and washing.


Cooling and/or freezing are ensured by brine trickling, the concentration of which is automatically controlled. There are 3 cooking modes: immersion, steam and trickling.

COOKING ZONE

All our pans are made of 316L stainless steel. The cooking zone is double-skinned to prevent heat loss.

Defrosting by FAI is carried out in three stages at different temperatures, because a well-defrosted product means better quality cooking.

Destructuring: to melt the ice layer and individualize products.

Defrosting: transforms the frozen product to a positive temperature.

Homogenization: to standardize product temperature.


cooking modes

The cooking line produces a refrigerated or frozen cooked product.

We have 3 cooking modes:

  • trickling

  • immersion

  • steam.

Optimize your operations with FAI Engineering!

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CONTACT

contact@fai.fr

+ 33 2 51 70 65 65

LinkeDIN

Address

D2A Nantes-Atlantique
8 rue René Fonck
44860 Saint Aignan
de Grand Lieu
France

France Agro Industries

SAS au capital de 152 500 €
SIRET 339 746 869 00025
RCS NANTES
Code NAF 7112B

© 2024 France Agro Industries - Tous Droit Réservés

CONTACT

contact@fai.fr

+ 33 2 51 70 65 65

LinkeDIN

Address

D2A Nantes-Atlantique
8 rue René Fonck
44860 Saint Aignan
de Grand Lieu
France

France Agro Industries

SAS au capital de 152 500 €
SIRET 339 746 869 00025
RCS NANTES
Code NAF 7112B

© 2024 France Agro Industries - Tous Droit Réservés

CONTACT

contact@fai.fr

+ 33 2 51 70 65 65

LinkeDIN

Address

D2A Nantes-Atlantique
8 rue René Fonck
44860 Saint Aignan
de Grand Lieu
France

France Agro Industries

SAS au capital de 152 500 €
SIRET 339 746 869 00025
RCS NANTES
Code NAF 7112B

© 2024 France Agro Industries - Tous Droit Réservés